Mixed salad with mushrooms, olives and yogurt dressing

Ingredients for 2 servings:

• 1 head of lettuce
• 400 g mushrooms, fresh
• 1 small jar of pitted black olives
• ½ cucumber(s)
• 400 g cocktail tomatoes
• ½ cup natural yogurt
• ¼ cup whipped cream
• 3 tbsp vinegar
• some Parmesan
• Herbs of your choice (e.g. parsley)
• salt and pepper
• garlic powder
• possibly turkey breast
• possibly pine nuts
• possibly balsamic vinegar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A simple and quick-to-prepare salad plate that can still be beautifully presented. It also works well as an appetizer plate.

First, clean and wash the lettuce. Chop the cherry tomatoes, cucumber, and mushrooms into small pieces. Briefly fry the mushrooms in a pan; parsley tastes great with them. Halve the olives or leave them whole. For the dressing, mix the yogurt with the heavy cream, a splash of water, and the vinegar. Add some garden herbs (e.g., parsley), garlic powder, salt, and pepper, and season to taste. Grate the Parmesan cheese. Then arrange all the ingredients on the plate as desired and pour the dressing over them. Strips of chicken or turkey breast and roasted pine nuts also go well with this, especially if the salad is intended as a main course. A splash of balsamic vinegar can also be drizzled over the tomatoes.